This week, Christians around the world will observe Good Friday. At sundown that same day, Jewish families will gather around their dining tables to celebrate the first Passover Seder. And at sunrise, two days after that, Christians welcome the wondrous holiday of Easter.

A random coincidence? “Not really,” says Gerard Mannion, director of the Frances G. Harpst Center for Catholic Thought and Culture in San Diego. “Two Thousand years ago, Jesus’ Last Supper started out as a Passover Seder.”

This interpretation has been a hotly debated subject among theologians throughout the ages, but today many agree with Mannion, also a professor in the Department of Theology and Religious Studies at the University of San Diego. “We know that Jesus started out as a wandering charismatic Jewish preacher,” says the scholar. “That’s why many Christian rituals have their roots in Judaism.” Nowhere is it more obvious than during Passover and Easter.

The two holidays are awash in similarities, celebrating freedom, rebirth, the rites of spring, and the retelling of the two dramas

— the Jews’ flight to freedom from slavery in Pharaoh’s Egypt by the magical parting of the Red Sea, and the Passion and miraculous Resurrection of Jesus.

During the eight days of Passover, Jews eat only unleavened bread (matzo) to commemorate the frantic flight from Egypt, when there was not even enough time for their bread to rise. Similar unleavened bread is served during Communion in the form of a wafer to symbolize Christ’s request to his disciples at the Last Supper — to eat the bread and drink the wine (symbolizing his body and blood) “in remembrance of me.”

Wine is extremely important at Passover — four cups are called for during the long, ceremonial dinner, and each person flicks 10 drops on his plate, one for each of the 10 plagues visited upon Pharaoh by God for refusing to free the Israelites. A cup of wine is set out for Elijah, who symbolizes the coming of the Messiah.

Matzo is synonymous with Passover and is a central part of the Seder. During the eight-day Festival of Unleavened Bread, Jews are asked to sacrifice by eating only this “bread of affliction.” Similarly, Christians are asked to fast or sacrifice some personal pleasure during the 40-day penitential season of Lent — a time of reflection and prayer, culminating on Easter Sunday.

On Maundy Thursday, Christians re-enact The Last Supper, replicating the food the prophets ate and the prayers they said. During the Passover Seder, the Haggada retells the story of the first Passover and instructs guests when to eat the symbolic foods.

At all Passover Seders, a ceremonial plate is prominently set in the middle of the table. It contains each of the symbolic foods, their names written in Hebrew.

Zeroa, burnt shank bone, is reminiscent of the lamb that was sacrificed in the Holy Temple, then roasted and eaten for the main meal. It is the primary symbol of redemption from bondage. Christ has been called the Sacrificial Lamb or the Lamb of God because he died for the sins of his people. Lamb is traditionally served at both Passover and Easter dinners.

Karpas, parsley, is the universal symbol of spring. To Christians, the first plants of spring symbolize the new life they gain because of the Crucifixion and Resurrection. At the Passover table, parsley is dipped in salt water, to remind Jews of their ancestors’ tears at being enslaved.

Maror, the bitter herb, is represented by horseradish, symbolic of the bitterness at the servitude to Pharaoh.

Charoset, a mixture of fruit, chopped nuts, honey and wine, represents the mortar and mud bricks Israelites used to build Pharaoh’s cities. During the Seder, the sweet Charoset is combined with the bitter Maror, usually horseradish, between two pieces of matzo to symbolize the oppression and optimism of the Jewish people.

Baytzah, roasted or hard-boiled egg, symbolizes rebirth and the rites of spring. Christians adopted the egg as an Easter symbol for the same reasons — rebirth is synonymous with resurrection. Easter eggs are painted bright colors, given as gifts, and hidden for children to find.

Matzo is not a part of the Passover plate. It has its own plate with a designated matzo cover and is called for several times during the Seder. After the meal is served and everyone is celebrating the journey from slavery to freedom, the patriarch of the family hides the Afikomen (a piece of matzo wrapped in a napkin) and the children compete for the honor of finding it.

While the Passover Seder is filled with symbolic food, the modern Easter dinner has become more of a glorious family celebration, with a juicy ham often the entree of choice, says Mannion.

But the symbolic lamb is still served in regions where food traditions abound, and it reigns in its rightful place in Eastern Europe, the Middle East and, of course, Italy. But, it seems, whatever the entree, “Easter eggs are always in abundance,” says Mannion.

“The Jewishness of Christianity is undeniable,” Mannion reiterates. “It makes these two holidays profound and wide reaching. Their shared heritage should be the cause of celebration, the acknowledgment that the foundation of our faiths is one and the same.

“At this time of year both Christians and Jews hope that light will prevail over darkness and that in times of trial and tribulation God’s love will prevail,” he says.

“The story of The Exodus is spiritual and transcendent,” says Rabbi Laurie Coskey, executive director of the Interfaith Committee for Worker Justice in San Diego. “There are always tyrants in power and slaves who are suffering at their hands. Right now, I’m working with janitors, trying to convince their employers to give them health-care benefits.”

On Maundy Thursday, says Coskey, a large group of multifaith clergy will march with the janitors to office buildings in San Diego to talk to management. “We’re taking a platter of horseradish to share with them — we’ll make a prayer over the Maror — and we’ll talk about true bitterness and how it feels to not be able to take your children to the doctor,” she says. “When we have victory, we’ll bring them milk and honey — that’s the story of The Exodus, taking the walk from slavery to freedom and going home to the Promised Land.”

It is rewarding to combine these celebrations, to sit down to a Passover dinner with friends of all faiths and, a few days later, to host a Passover-Easter brunch.

Two holidays are celebrated as one at brunch party

My friend Sharon hosts a Passover-Easter Brunch every year, which is a special celebration for both adults and children alike.

The centerpiece of the table is a white chocolate Easter Bunny. Next to it sits her white papier-mâché rabbit, surrounded by spring flowers, eggs piled in straw baskets, and assorted pastel candies, which are strewn about the table. The eggs have been boiled with tea bags or beets, giving them a natural, understated glaze. Black, gold and silver pens are provided for the adults to decorate the eggs and display their artistic or humorous inclinations. One sophisticated guest even came up with “designer eggs,” fine enough for a prized collection.

The children are treated to a special Easter-Passover Treasure Hunt. Each child is asked to bring a dozen Easter eggs they’ve decorated themselves. They are ushered into a special room in the house while the adults go outside and hide the eggs along with purchased chocolate Easter eggs, colorfully wrapped candies, and a matzo wrapped in a white napkin. (Make sure to cordon off the dog so he doesn’t eat the treasures before the children find them.)

Sharon lets her grass grow tall for the event as it adds a special magical quality. Each child is then given a basket and led out to the garden to find the goodies. Special toys are given for finding the matzo and the most eggs. The candies are a bonus.

The menu is made up of traditional and nontraditional treats. Since Jews eat only unleavened bread during Passover, Sharon serves Matzo Brie, which she describes as a Jewish frittata. She makes homemade breakfast sausage with kosher chicken and then rounds out the table with plates of smoked salmon (lox) served on matzos or matzo crackers, fruit salad, scrambled eggs and Greek olives.

To drink — for the adults, she mixes sweet kosher wine with bubbly mineral water and a squeeze of lime to make a Kosher Lime Rickie. For the children, she substitutes grape juice. Of course, some of the adults prefer mimosas.

The event is always a success in bringing everyone closer together.

The children are treated to a special Easter-Passover Treasure Hunt … Special toys are given for finding the matzo and the most eggs.

Matzo Brie

Serves 6

12 unsalted plain matzos, broken up

3 cups water or enough to cover

6 large eggs, beaten

Salt to taste

1/4 cup butter or vegetable oil

Soak matzos in water until all liquid has been absorbed. Squeeze matzo to get rid of excess liquid. Add eggs and salt, if desired, to matzos; mix well. Melt half of butter or oil in heavy 9-inch skillet. Add matzo mixture and pat down. Cook over medium heat until brown, about 5 minutes. Slide onto plate; add remaining butter to pan, flip matzo pancake back into pan and cook a few more minutes until finished.

To serve: cut into wedges like a pie. You may sprinkle with cinnamon, powdered sugar or jam, although some people prefer salt and pepper.

Passover-Easter Sausage

Makes 8 to 10 patties

1/4 cup onions, chopped fine

1 pound dark meat of chicken, coarsely ground

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon salt

Pinch of red pepper flakes

Mix all ingredients in bowl; form into patties. Fry in very hot, ungreased pan. Pat down with spatula to make small, flat patties. Drain on paper towels.

Chop fruit and nuts by hand, in blender or food processor. Stir in spices and sugar; taste and adjust seasonings. Moisten with wine to make thick paste.

From Beverly Levitt

Mamma Celia’s Horseradish

Makes 1 cup

1/2 pound horseradish root

2 tablespoons apple cider vinegar

Cold water

Soak horseradish root for an hour in cold water. Peel off skin. Grate by hand, or in food processor until fine, adding just enough water to grate smoothly. Add vinegar; mix until very smooth. Place in tightly covered glass jar.

From Beverly Levitt

Crown Roast of Lamb With Sumptuous Stuffing

Serves 12

5-pound crown roast of lamb (a row of attached lamb chops)

For stuffing:

1 tablespoon olive oil

2 onions, sliced in moons

1 green pepper, sliced

2 carrots, sliced in chunks

3 tablespoons tamari soy sauce

1 cup mushrooms, halved

1 cup matzo meal

1/2 bunch of parsley, coarsely chopped

Stand up crown roast in a circle. Tie the two ends together or join with skewers. Cover exposed bones (top) with foil so they don’t burn. Cook in 350-degree oven for 2 hours.

Meanwhile, prepare stuffing: Heat oil in skillet. Sauté onions, then green peppers and carrots on high flame for 3 minutes. Lower flame; add 1/2 cup water and tamari. Cook 5 more minutes. Add mushrooms; cook another 5 minutes. Combine vegetables and their juices with matzo meal and parsley. Add more tamari to taste.

Take roast out of oven. Place stuffing in center of crown of lamb and cook 1/2 hour more or until meat is no longer pink.

In a large mixing bowl, beat egg whites until soft peaks form. Add remaining sugar and beat until stiff. Fold 1/4 of meringue into batter to loosen it. Add remaining meringue, folding in gently until blended. Bake in 10-inch tube pan for 55 minutes or until cake springs back to the touch and a toothpick inserted in the center comes out dry. Remove from oven immediately. Invert pan and cool. Loosen cake from sides and center of pan with a sharp knife and unmold onto a cake plate. Serve plain or with powdered Passover sugar.